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Hearty One-Pot Vegan Pumpkin Chili with Smoky Spices

A close-up of a white bowl filled with thick, orange vegan pumpkin chili featuring black beans and diced tomatoes.
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Make this hearty, one-pot vegan pumpkin chili for a satisfying and easy fall dinner. It uses smoky spices and black beans for deep flavor with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 4 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir constantly and cook for 1 minute until fragrant.
  3. Stir in the pumpkin puree, black beans, kidney beans, diced tomatoes (with their liquid), vegetable broth, salt, and pepper. Mix all ingredients well.
  4. Bring the chili to a simmer. Reduce the heat to low, cover the pot partially, and let it cook for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for 1 hour.
  5. Taste the chili and adjust salt or spice levels as needed before serving.

Notes

  • For a richer flavor, use fire-roasted tomatoes.
  • Serve this cozy fall favorite with toppings like avocado slices, fresh cilantro, or a dollop of vegan sour cream.
  • This healthy pumpkin chili is excellent for meal prep; it stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://alchemychef.com/pumpkin-chili-hearty-one-pot-vegan-recipe/